Winter Miso Mushroom Soup

2 , peeled into thin noodle like strands with a veggie (potato) peeler

Fresh sliced mushrooms

8 Ounce

Green onions

5 , diced

Pepper

1 Teaspoon (Or To Taste)

Dulse flakes

2 Tablespoon

Nori sheets

3 , rolled up and thinly sliced

Directions

MAKING
1 In a large pot, combine all the ingredients.
2 Place it on very low heat and let it warm up to around 110 to 115 degrees F, stirring constantly.
3 Use a candy thermometer to ensure the correct temperature as increasing the temperature may destroy the enzymes.

SERVING
4 Once the soup is thoroughly warmed, serve in individual soup bowls.

I came up with this stew-like rendition of miso soup whilst attempting to make a more satisfying ( filling ) version of traditional miso soup. The miso is unpastuerized and its not heated above 118 degrees as to keep intact as many of the living cultures and enzymes as possible yet giving the comfort of a warm bowl of hearty soup.

Nothing could be more comforting than a warm bowl of mushroom soup on a cold winter night . The Chef gives an American twist to the classic Japanese miso soup. This nourishing Japanese soup takes only minutes to prepare and can be served for breakfast, lunch, or as part of a main meal. Definitely a hearty soup recipe that will warm your soul.